Effect of Spontaneous Fermentation on the Chemical Composition of Thermally Treated Jack Beans (Canavalia ensiformis L.)

2007 ◽  
Vol 1 (2) ◽  
pp. 91-97 ◽  
Author(s):  
R.A.O. Gabriel . ◽  
F.C. Akharaiyi .
Keyword(s):  
Chemical Composition ◽  
Spontaneous Fermentation ◽  
Canavalia Ensiformis ◽  
Thermally Treated

scholarly journals Electroless Ni-P Coatings: Preparation and Evaluation of Fracture Toughness and Scratch Hardness

2011 ◽  
Vol 2011 ◽  
pp. 1-6 ◽  
Author(s):  
Wagner Sade ◽  
Reinaldo Trindade Proença ◽  
Thiago Daniel de Oliveira Moura ◽  
José Roberto Tavares Branco
Keyword(s):  
Mechanical Properties ◽  
Fracture Toughness ◽  
Chemical Composition ◽  
Scratch Hardness ◽  
Hard Particles ◽  
Steel Aisi ◽  
Electroless Ni ◽  
Preparation And Evaluation ◽  
Phase Relationships ◽  
Thermally Treated

Ni-P chemical coatings have been used to prevent wear, corrosion and as an alternative for hard chromium, since the latter's deposition processing is very harmful to the human health and the environment. In the present paper, Ni-P coatings with 8 and 10% P were deposited in steel AISI 1020 and thermally treated. Ni-1wt%P coatings with incorporation of hard particles of Al2O3 were also investigated. The microstructure and phase relationships were analyzed and correlated with the fracture toughness and scratch hardness of the coatings.The results show that the fracture toughness of the coating was smaller when thermally treated at 400°C for 1 hour and the scratch hardness reached a peak in this temperature. The relation of chemical composition and microstructure with mechanical properties of Ni-P coatings is presented. The phosphorus contents, the crystallization, and the incorporation of hard particles in the coatings change the values of toughness fracture and scratch hardness.

scholarly journals Chemical composition and Phospholipids Content of Indonesian Jack Bean (Canavalia ensiformis L.)

2015 ◽  
Vol 31 (4) ◽  
pp. 2043-2046 ◽  
Author(s):  
Dwi Hudiyanti ◽  
Aditya Arya ◽  
Parsaoran Siahaan ◽  
Linda Suyati
Keyword(s):  
Chemical Composition ◽  
Jack Bean ◽  
Canavalia Ensiformis

scholarly journals Studi Pembuatan Mie Kering Berbahan Baku Tepung Singkong Dan Mocal (Modified Cassava Flour)

1970 ◽  
Vol 1 (1) ◽  
pp. 30-41
Author(s):  
Neny Mariyani
Keyword(s):  
Chemical Composition ◽  
Moisture Content ◽  
Wheat Flour ◽  
Fermentation Process ◽  
Weight Basis ◽  
Anova Analysis ◽  
Spontaneous Fermentation ◽  
Cassava Flour ◽  
Natural Fermentation ◽  
Wet Weight

The objectives of this research is to find the best formulation of cassava flour and mocal (modified cassava flour) based dry noodle which can compete with wheat flour based dry noodle. This research consist of experiments with several variation of composition cassava flour and mocal including 40% and 50%.  Mocal used in this research was produced from spontaneous fermentation which would be compared with commercial mocal which was usually produced from non-spontaneous fermentation. Spontaneous fermentation is natural fermentation process which no added  microorganisms.  The sensory evaluation of dry and rehydration noodles which are physical appearance, color, odor, taste, gumminess and extensibility. The data was analized by ANOVA (Analysis of Variance) and then Duncan Test. The best result was then examined`for it’s chemical composition like moisture content, ash, crude fat, protein and carbohydrate (crude fiber). The result showed that the best formulation to produced dry noodle use mocal from spontaneous fermentation with composition 40% mocal and 60% wheat flour. The best dry noodle contained (wet weight basis) of 12,31% moisture content, 3,97% ash, 6,69% protein, 1,13% crude fat and 3,86% crude fiber.Keyword : cassava flour, mocal, spontaneous fermentation, commercial mocal

scholarly journals Changes of Complex Carbohydrates of White Jack Bean (Canavalia Ensiformis) During Autoclaving-Cooling Cycles

2018 ◽  
Vol 6 (2) ◽  
pp. 470-480 ◽  
Author(s):  
Atina Rahmawati ◽  
Agnes Murdiati ◽  
Yustinus Marsono ◽  
Sri Anggrahini
Keyword(s):  
Chemical Composition ◽  
Dietary Fiber ◽  
Functional Properties ◽  
Resistant Starch ◽  
Starch Content ◽  
Soluble Fiber ◽  
Significance Level ◽  
Jack Bean ◽  
Canavalia Ensiformis ◽  
Complex Carbohydrates

The extraction of white jack bean (Canavalia ensiformis) protein isolate frequently leaves a lot of precipitates containing complex carbohydrates such as starch, dietary fiber, and resistant starch. Repeated autoclaving – cooling cycles can increase the content of soluble fiber and resistant starch. The aim of this study was to determine changes of dietary fiber and resistant starch content of complex carbohydrates of white jack bean during autoclaving-cooling cycles and characterization of its chemical composition and functional properties. The experiment was conducted by applying the autoclaving process at 121oC for 15 minutes followed by cooling at 4oC for 24 hours up to 5 times. Sample was taken from each cycle of autoclaving – cooling. The best treatment was the sample with the highest total soluble fiber and resistant starch content. The best sample will be determined its chemical composition and functional properties. This study used a one-way analysis of variance to subject the data according to Completely Randomized Design. Duncan’s Multiple Range Test was applied to determine significant differences among 5 treatment means at the 5% significance level. The highest value of total soluble fiber and resistant starch content was obtained from autoclaving-cooling cycles of 3 times. The treatment increased the soluble fiber and resistant starch by 14.37% and 18.34%, respectively, but decreased 14.41% insoluble fiber. The complex carbohydrates of white jack bean treated with autoclaving-cooling cycles of 3 times had chemical composition: 10.68% moisture content, 0.92% ash content, 0.02% fat content, 1.85% protein content, 97.20% carbohydrate content (by difference), 68.42% starch content, and 14.90 ppm HCN. It also had functional properties: 351.67% WHC, 115.67% OHC, 775.33% SC, 84.63 meq/kg CEC. The conclusion was the white jack bean carbohydrate complex treated with 3 times autoclaving-cooling cycles was the best treatment to produce the highest value of total soluble fiber and resistant starch content. We suggest to examine another autoclaving temperature and cooling time to compare the result.

Analysis of The Composition Chemical Flours "Mulu Bebe" (Musa acuminata) Modification North Halmahera Indigenious as a Prebiotic Food Source

2020 ◽  
Vol 7 (1) ◽  
pp. 1
Author(s):  
Ronal Lumba ◽  
Masitah Yusniar
Keyword(s):  
Chemical Composition ◽  
Food Source ◽  
Ash Content ◽  
Musa Acuminata ◽  
Composition Analysis ◽  
Spontaneous Fermentation ◽  
Tropical Fruit ◽  
The North ◽  
Banana Flour ◽  
Very High

“Mulu bebe” banana (Musa acuminata) is one of the tropical fruit commodities that has the potential in Indonesia, specifically the North Halmahera region has a very high opportunity as a food diversification material. The aim of the study was to determine the chemical composition of "mulu bebe" banana flour produced through the modification of spontaneous fermentation and cooling heating as a prebiotic food source. This study using factorial Randomized Complete Design (CRD) with three replications. The first factor was the duration of spontaneous fermentation of 0, 12, 24 and 36 hours and the second factor was the length of heating, namely 0 and 45 minutes then continued with cooling at 4oC for 24 hours. The results of the chemical composition analysis of “mulu bebe” banana flour with spontaneous fermentation conservation and safety supplements against the chemical composition of banana flour produced were 7.21-10.68% water content, 1.84-2.74% ash content, crude fiber 0, 57 -2.61%, fat content from 0.93-1.44%, protein content from 3.55 to 4.21%, content from 45.63 to 69.24%. Changes in the chemical composition of the banana flour, caused by the fermentation process and the addition of supplements to sliced bananas before drying. This study obtained banana flour products which are low in fat, protein and carbohydrate content which indicated that the bebe banana flour products produced by contained resistant starch (RS) as prebiotic food source.

scholarly journals Biodeterioration of Thermally Treated Jack Beans (Canavalia ensiformis,L) Cotyledons

2012 ◽  
Vol 4 (3) ◽  
pp. 689-700
Author(s):  
Gabriel-Ajobiewe A. Ruth
Keyword(s):  
Bacillus Subtilis ◽  
Solid State ◽  
Solid State Fermentation ◽  
Microbial Count ◽  
Ground Sample ◽  
Pressure Cooking ◽  
Canavalia Ensiformis ◽  
Fungal Isolates ◽  
Banana Leave ◽  
Thermally Treated

Dehulled cotyledons of Jack beans (Canavalia ensiformis, L) were thermally treated by roasting and pressure cooking, allowed to deteriorate for seven days and the microorganisms involved isolated and identified.. This was after five days of natural solid state fermentation, using the natural micro flora of the air and banana leave used in wrapping. The physiochemical compositions of the deteriorated cotyledons were monitored. There was a significant increase in the microbial count for the first three days of deterioration followed by gradual decrease. A total of eighteen bacteria were isolated however Bacillus subtilis, Leuconostoc lactic, Leuconostoc meseneroides, Listeria denitrificans, Listeria murrayii and Xanthomorias fragariae were dominant in all the samples. A total of eight fungal isolates were involved which were all dominant except Geniculosporium serpens found in pressure cooked ground sample. All treated samples had higher protein content than the control but the carbohydrate content was significantly low when compared with the control; however there was a significant decrease in the antinutrient content of the treated samples when compared to the control.© 2012 JSR Publications. ISSN: 2070-0237 (Print); 2070-0245 (Online). All rights reserved.doi: http://dx.doi.org/10.3329/jsr.v4i3.8684 J. Sci. Res. 4 (3), 689-700 (2012)

scholarly journals Comparing Backslopped and Spontaneous Fermentation Based on the Chemical Composition and Sensory Properties of Gari

2021 ◽  
pp. 1-17
Author(s):  
Wasiu Awoyale ◽  
Hakeem Oyedele ◽  
Ayodele A. Adenitan ◽  
Emmanuel O. Alamu ◽  
Busie Maziya-Dixon
Keyword(s):  
Chemical Composition ◽  
Sensory Properties ◽  
Spontaneous Fermentation

scholarly journals KOMPOSISI PROKSIMAT DAN KANDUNGAN BAKTERI ASAM LAKTAT OYEK TERBAIK DARI PERLAKUAN PENAMBAHAN KACANG TUNGGAK (Vigna unguiculata) BERDASARKAN TINGKAT KESUKAANNYA Proximate Composition and Lactic Acid Bacteria of The Best Oyek from The Treatment of Cowpeas

2015 ◽  
Vol 35 (03) ◽  
pp. 261 ◽  
Author(s):  
Bayu Kanetro ◽  
Sri Luwihana
Keyword(s):  
Lactic Acid ◽  
Chemical Composition ◽  
Lactic Acid Bacteria ◽  
Vigna Unguiculata ◽  
Proximate Composition ◽  
Traditional Food ◽  
Spontaneous Fermentation ◽  
Main Food

Oyek or dried growol was traditional food from Kulonprogo Yogyakarta that was made of cassava through spontaneous fermentation by soaking in water. After that, the cassava was formed, steamed, and dried. Oyek could be utilized as main food for substituting rice, but the protein of oyek was lower than rice. This research was conducted to determine the best treatment of oyek based on the preference of the oyek that were made of variation of germinated and ungerminated cowpeas flour addition (oyek treatment). This research was also to determine the proximate composition especially the increase of protein and lactic acid bacteria of the best treatment of oyek compared with oyek without cowpeas addition(control). The result of this research showed that the 30% flour of cowpeas sprout as source of protein could be added in the best oyek without altering its overall preference. The result of this research showed the chemical  composition of the best oyek compared to oyek control were significant different, esspecially protein. The protein of  the best oyekincreased 4.9 times compared to control. The lactic acid bacteria decreased for processing  growol to oyek. The lactic acid bacteria of the best oyek was higher than control, that were 3.10 x 10 1(CFU/g sampel) respectively.Keywords: Oyek, protein, lactic acid bacteria, germination, cowpea 3 and 4.0 x 10 1ABSTRAKOyek atau growol yang dikeringkan adalah makanan tradisional dari Kulonprogo Yogyakarta yang dibuat dari ubi kayu/ singkong melalui tahap fermentasi secara spontan dengan cara perendaman dalam air, selanjutnya dicetak, dikukus menjadi growol dan dikeringkan. Oyek dapat dimanfaatkan sebagai pangan pokok alternatif pengganti beras, namunkadar proteinnya lebih rendah daripada beras. Penelitian ini bertujuan untuk menentukan oyek perlakuan terbaik yang dibuat dengan variasi penambahan tepung kacang tunggak yang dikecambahkan dan tidak dikecambahkan berdasarkan tingkat kesukaannya. Selain itu, penelitian ini ditujukan untuk menentukan komposisi kimia proksimat khususnyapeningkatan kadar protein dan kandungan bakteri asam laktat (BAL) oyek terbaik dengan penambahan kacang tunggak dibandingkan oyek tanpa penambahan kacang tunggak (kontrol). Hasil penelitian menunjukkan bahwa oyek terbaik yang diterima panelis dan tingkat kesukaannya tidak berbeda nyata dengan kontrol yaitu oyek dengan penambahan tepung kacang tunggak yang dikecambahkan sebesar 30%. Kadar protein oyek tersebut meningkat 4,9 kali terhadap kontrol. Kandungan bakteri asam laktat menurun selama pengolahan growol menjadi oyek. Kandungan bakteri asamlaktat oyek tersebut lebih tinggi daripada kontrol yaitu berturut-turut 3,10 x 103 dan 4,0 x 101 (CFU/g sampel).Kata kunci: Oyek, protein, bakteri asam laktat, perkecambahan, kacang tunggak 

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